Umbrian Wild Pea Soup with Casarecce Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Umbrian Wild Pea Soup with Casarecce Pasta
Description
This recipe uses Umbrian wild peas (roveja), soaked overnight and boiled until tender, or chickpeas or lentils as alternatives. Onion is sautéed with rosemary and diced potatoes to build flavor. After mixing in the boiled peas, some of their cooking liquid and vegetable stock are added, then brought to a boil.
The casarecce pasta is added to the broth and cooked just until al dente, thickening the soup as the starches release. Seasoning with salt and pepper adjusts the taste. The result is a rustic, thick soup with tender vegetables, creamy peas, and firm pasta.
Serving the soup with a sprinkle of grated Pecorino cheese adds a salty, tangy contrast. The dish is satisfying and wholesome, suitable as a lunch or light dinner.
Ingredients
- 200 g wild peas or chickpeas/ lentils soaked overnight and boiled for one hour. (7oz, Umbrian, roveja
- 100 g casarecce pasta (3.5oz) or other soup pasta
- 2 potato peeled and diced
- 1 onion peeled and chopped
- 1 prig rosemary
- 1 Lt vegetable stock (4 cups) homemade or store bought.
- salt to taste
- black pepper to taste, ground
- 3-4 tablespoon extra virgin olive oil
Instructions
- Leave the Umbrian wild peas (roveja) to soak for at least 4 hours, preferably overnight. Boil the roveja in lightly salted water for about 1 hour. Then save some of the cooking water and drain (you can use chickpeas or lentils instead)
- Peel and chop the onion. Peel and dice the potatoes.
- Fry the onion in the olive oil in a deep pan or Dutch oven until it starts to soften. Add the rosemary and potatoes and sauté with the onions for 5 minutes. Season with salt and pepper, add the boiled roveja and cook for another 5 minutes.
- Add some of the roveja cooking water and the vegetable stock and when it comes to the boil stir and add the pasta.
- Cook for as long as it takes for the pasta to be al dente. If you need more liquid add some more vegetable stock or roveja cooking water. Serve immediately with some grated pecorino if required.
Notes
- Wild peas (roveja) are traditional but can be substituted with chickpeas, lentils, or beans.
- Homemade casarecce pasta works well but other soup pastas can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 14mg | 1% |
| Potassium | 690mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 24mg | 27% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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